One of our favourite things is peanut butter!! And we love it when places do PB&J because not enough do so!! @loloandwren have these amazing PB&J pancakes on their specials menu atm. Oh my they are soooo good!!
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#damoforce#loloandwren

I recently paid Campos Melbourne a visit to have a chat with their ever delightful & softly spoken barista Patrick Dann, who just returned from a trip to origin. Truth be told, Patrick was once a customer here, dropping in each morning while studying at RMIT. With each day that passed, he became more amazed by the complexity in flavours from each origin, until one fine day the passion became so overwhelming, he took the plunge and accepted a job. Patrick didn’t spare a minute to absorb as much knowledge as possible, reading every book he could get his hands on, and asking all the curious questions to the roasting team. ⚬
14 months on, and he now has his feet firmly planted in this ever evolving field, and has just returned from a trip to Colombia. It’s been an incredible journey, and from listening to him speak of his experiences, I could feel the exhilaration. He spoke of how farms were juxtaposed, with some densely populated with trees, while neighbours were much smaller. A memorable moment was the 3 days spent at Finca La Negrita with producer Mauricio Shattah. Here Patrick experienced the full cycle, from planting seeds in small pots, to moving them to the mountains. Mauricio is an innovative farmer who takes a scientific approach to production. Hes moved away from traditional processing methods, & experiments with fermentations using a variety of yeasts & acids. It’s actually from this farm that Campos source their honey processed gesha, which I had the pleasure of brewing as a filter coffee earlier this year. I can only imagine the stunning panoramic view that have been etched into Patricks mind. Reality also struck home for him, having seen the impact global warming is having. On the bright side, hearing how grateful farmers were for the support from roasters like Campos, was nothing short of humbling.
This kind of experience allows members of the coffee industry to see, feel, & understand on a profoundly deep level just what farmers on the other side of the world endure.
We must never forget, most coffee is grown in developing countries, and millions of people depend on their crop to make a living. It’s the difference between surviving, and starving

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Have you ever wondered about how Canelés are being made?
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We use the very basic traditional French Method which is;
First we coat the Canelé Copper mould with melted organic beeswax and clarified butter
to get the perfect shape after we bake and crispy outside and soft inside textures of Canelés.
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The tricky part is when we coat the mould the mixture of beeswax and butter shouldn't be coated too thick or too thin otherwise the perfect shaped would get ruined.
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So we do our best to keep the best shaped tasty quality of our Canelés everyday without compromising them within price or time. 👍

Calling all coffee lovers and barista in the south, base on the coffee tour from our roaster @st_ali we are proud to be chosen as one of the cafe that will be hold the event. There will be some awesome coffees to try out and latte art fun compete with prizes. See everyone at 5pm, 2nd October 😉😉😉.

Yassssss 🙌🏼🙌🏼
If you're a brekkie bowl addict, you need to check out our list of the best of the best in Melbourne (link in bio) 💕
Where's your favourite breakfast bowl (sweet or savoury) in Melbourne???

I'm equal parts coffee addict and coffee snob. After basically a year of winter, I couldn't be more excited that ice latte weather is finally here! Acoffee is one of my new faves in Melbourne, check out the new post on the blog for more, link in bio.
#lozidaze#melbourne#acoffee#icelatte#white